Spiced duck & cauliflower couscous

Name: Spiced duck & cauliflower couscous
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 340 g pack Gressingham Duck Breasts, skin scored, patted dry with kitchen paper; 1 tsp Cooks’ Ingredients Ras El Hanout; 2 tsp Essential Clear Honey; 300 g pouch cauliflower, kale and couscous; 1 tbsp fresh orange juice (or use lemon juice); 30 g dried cranberries; 30 g toasted flaked almonds; Flat leaf parsley, chopped, to serve (optional)

With elegant spices, toasted nuts and fruit, this quick-to-prep, the protein-rich dish works as well for a sofa supper as it does for entertaining.

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Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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340g pack Gressingham Duck Breasts, skin scored, patted dry with kitchen paper
1 tsp Cooks’ Ingredients Ras El Hanout
2 tsp Essential Clear Honey
300g pouch cauliflower, kale and couscous
1 tbsp fresh orange juice (or use lemon juice)
30g dried cranberries
30g toasted flaked almonds
Flat leaf parsley, chopped, to serve (optional)

Preheat the oven to 180ºC, gas mark 4. Heat a frying pan over a medium-high heat. Season the duck breasts and fry, skin-side down, for 5 minutes, then turn and fry on the flesh side for 1 minute.
Meanwhile, mix the ras el hanout and honey. Transfer the duck breasts to a small roasting tin and brush all over with the honey mixture. Roast for 15-18 minutes, until the duck juices run clear, then set aside to rest for 5 minutes.
Heat the cauliflower, kale and couscous according to pack instructions. In a mixing bowl, whisk together the oil and orange (or lemon) juice, then season. Add the cauliflower, kale and couscous; toss together, then stir in the cranberries and almonds. Divide between plates. Slice the duck and place on top, spooning over any juices. Some chopped parsley is nice too, if liked.